Blueberry Key Lime Brulee
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Author: Janet Hudson Status: published license cc-by tags: Vegan, Blueberries, Cheezecake, Torched, LimeCustard, PecanCrust,
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Share on TwitterRecipe to follow... a take on
Claim Jumper's Lemon Bar Brulee...but this is vegan, of course.
In a 8x8 pan, mix 1 cup all purpose flour (you may use rice flour), 1/2 cup melted vegetable margarine, 1/4 cup raw sugar and a handful of toasted pecans. Press into bottom of pan and bake 10 minutes at 350 degrees. Cool.
Combine 8 oz Tofutti Kreme Cheeze, 1/3 cup raw sugar, 1 cup non dairy whipped topping, and 2 tbsp lime juice ( lemon works as well). Whip. Fold on top of crust and smooth out.
Make the "custard"( or you may use the lemon"curd" recipe from a previous post)
Recipe:
1/2 cup lime juice
2 tablespoons agar agar
1/2 cup raw sugar
1 cup soy creamer
On medium heat, lime juice and agar to a boil while stirring all the while- add sugar...take off heat and stir to dissolve then cool completely. Once cool, stir in creamer. You can speed up the process a bit to thicken by putting it in the freezer.
Pour over the "cheezecake". Smooth out. Refrigerate.
Make the blueberry sauce by bringing 1 cup of blueberries, 1/4 cup water, 1/3 cup raw sugar and 1 tbsp agar to a boil - cool. Pour over the dessert. Sprinkle with a little raw sugar.
Just before serving torch the top for a crunchy bite!
Serves 8-12
